Put your marinade and cubed chicken together and marinate at least 2 hours. I also cut my veggies and put them in another bag with a little of the same marinade. I do this in the morning and then all I have to do at dinner time is assemble my kabobs and grill them! I serve with a rice pilaf of brown rice and wild rice.
Provided by Nancy Gibson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk orange marmalade, balsamic vinegar, red wine, olive oil, chives, basil, garlic, sage, garlic salt, and kosher salt together in a bowl until marinade is smooth. Pour about 1/4 of the marinade into a resealable plastic bag; add mushrooms, bell pepper, and red onion. Squeeze air out of bag and seal.
- Pour the remaining marinade into a separate resealable bag; add chicken. Squeeze air out of bag and seal. Marinate vegetables and chicken in the refrigerator, 2 to 8 hours.
- Remove vegetables and chicken from bag and discard marinade. Thread vegetables, chicken, and pineapple onto skewers.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook kabobs on the preheated grill until chicken is no longer pink in the center, 5 to 10 minutes per side.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 24.6 g, Cholesterol 32.3 mg, Fat 5 g, Fiber 2 g, Protein 14 g, SaturatedFat 0.9 g, Sodium 162.5 mg, Sugar 19.2 g
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